Recipes

Smothered Steak

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Smothered Steak

Smothered Steak

amanda

Equipment

  • Cast Iron Skillet / Provides even heat distribution for perfect steak cooking

  • Meat Tenderizer / Used to tenderize meat before seasoning and cooking

  • Steak Knife Set / Essential for cutting through meat easily without crumbling

  • Cutting Board / Kitchen essential for preparing ingredients safely

  • Digital Thermometer / Ensures steak reaches the perfect internal temperature

  • Colander / Ideal for draining excess liquid from vegetables after sautéing

  • Mixing Bowl / Used for mixing spices or preparing marinades for steak

  • Tongs / Useful for flipping steak without piercing it, preserving juiciness

  • Blender (for recipes like Smothered Steak Sauce) / Blends ingredients together for sauces and gravies

Ingredients

  • 4 bacon slices

  • 2 tablespoons vegetable oil, divided

  • 1 1/2 pounds chuck eye or blade steaks

  • 1/2 cup all-purpose flour

  • 2 cups thinly sliced onion

  • 1 cup water

Instructions

1

Instruction 1

Cook bacon in 1 tablespoon oil in a large heavy skillet over medium heat until crisp. Drain on paper towels, reserving fat in skillet, then crumble.
2

Instruction 2

Meanwhile, pound steaks 1/4 inch thick between sheets of plastic wrap using flat side of a meat pounder. Snip through any gristle with kitchen shears (to prevent curling), then pat steaks dry.
3

Instruction 3

Mix together flour, 1 teaspoon salt, and 1/4 teaspoon pepper and dredge steaks on all sides, shaking off excess.
4

Instruction 4

Heat reserved bacon fat over medium-high heat until it shimmers, then brown steaks on both sides in batches; transfer to a plate.
5

Instruction 5

Add onion to skillet with remaining tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook over medium heat, stirring frequently and scraping up brown bits, until softened and browned, about 10 minutes.
6

Instruction 6

Add steaks with any meat juices and water and bring to a boil. Simmer, tightly covered, over low heat until meat is very tender, about 1 1/4 hours. If sauce is thin, transfer meat to a platter and boil until reduced to about 1 cup. Season steaks with salt and pepper. Serve with sauce and sprinkled with bacon.
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